Thursday, April 30, 2015

Mediterranean Chicken & Pesto Recipe: LoftTalk @ Contributor {DARYN - April 2015}

Hi There!

Thanks to my hubby this month for contributing a recipe to my LoftTalk initiative!  Yes, he is a dynamic cook and you have to try this recipe because the flavors are awesome!  I appreciate his input this month and hope to hear from others in the coming months with your ideas, tips, recipes, etc.  He shares his recipe and instructions below.
Enjoy and have a wonderful weekend!! 

*LoftTalk submissions for May 2015 start on May 7th thru May 27th...hope you will participate!  Remember, you will be eligible to win a LoftTalk designer t-shirt also ;-)

*This submission will ARCHIVE to Corner Loft101 Page in 30 days for future reviews 
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Mediterranean Chicken & Pesto Recipe
Chicken tenderloin (seasoned with garlic powder, onion powder, salt, and pepper)
Black Kalamata olives (pitted)
Spanish olives
½ white onion
1 bundle Scallion
3 or 4 cloves garlic (crush)
1 sprig of rosemary
1 Bundle of fresh basil
1 handful fresh parsley (chopped)
½ cup olive oil
Butter (half stick)
1 stick celery
1 tablespoon crushed black pepper
¾ teaspoon red pepper
¾ teaspoon Paul Sutter Home seasoning
½ teaspoon chili powder
½ to 1 jar roasted red peppers
1 teaspoon jerk seasoning
Saffron rice (large)
1 frying pan
1 medium saucepan
Place olive oil in a large frying pan and place on low heat. Slowly add the onion, crushed garlic cloves, celery, scallion, basil, parsley, rosemary and olives. Begin to simmer and stir these ingredients on medium heat, adding roasted red peppers, and seasoned chicken tenderloin.  Add the remaining seasonings, stir and cover with a lid. Lower the temperature to medium low. Stir every 10 minutes, adding the butter 10 minutes before the end. Takes 25 to 30 minutes.
Cook rice separately until water runs dry in a medium saucepan. Spoon ingredients over rice and enjoy. Serves 4 to 6.